Baked Egg Muffins with Veggies

Instructions

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Brush the cups of the muffin tin with some of the olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: muffin tin, pastry brush

3. Step 3

   Heat the remaining olive oil in a skillet over medium heat. Add the onion and bell pepper, then cook until slightly softened.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Bell Pepper, 10.0 ml Olive Oil, 80.0 gr Onion

   Cookware: skillet, spatula

4. Step 4

   Add the spinach and cook just until wilted. Remove the skillet from the heat and let the vegetables cool briefly.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Spinach

   Cookware: skillet, spatula

5. Step 5

   Whisk the eggs, milk, salt, and ground black pepper until evenly combined.

   Ingredients used: 8.0 piece Egg, 1.0 gr Ground Black Pepper, 120.0 ml Milk, 4.0 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Stir the cheddar cheese and cooled vegetables into the egg mixture.

   Ingredients used: 80.0 gr Cheddar Cheese

   Cookware: mixing bowl, spatula

7. Step 7

   Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.

   Cookware: mixing bowl, muffin tin

8. Step 8

   Bake at 190°C until the muffins are set in the center, lightly golden, and reach an internal temperature of 71°C.

   Timer: 18 min (fixed)

   Cookware: muffin tin

9. Step 9

   Cool the muffins in the tin for 5 minutes, then loosen the edges and transfer them to a wire rack.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack